I like to experiment on my husband and guests visiting us :) Most of the recipes are my imagination of how the item must be cooked, but I also take help of recipe books, online articles and obviously mom :)

These days its so hard to get big brinjals in hyderabad.. so this time when i went to pune i got couple of them from pune, for my fav recipe - kaap. I have already posted the bengali style of this here. But today i prepared it our style - saraswat style.. The main difference is with bengali style the bhaja melts in mouth as its completely fried and soft, but in our style its crispier outside and soft inside.. I love Brinjal kaap the most in all other kaaps :)

Take rava in dish and keep each piece of marrinated brinjal in it to cover it with rava on both sides

Shallow fry it this covered pieces on low-medium heat till it turns brown

Notes
Fry on low-medium flame so that brinjal is well cooked and outer rawa coating is crispy
For better results use fine rawa. Sadly i didn't find fine(barik) rawa here so used bombay rawa that one gets in big bazzar
Also same recipe can be used to prepare banana(raw), potato kaaps